In a small mixing bowl, combine 1 tablespoon of vinegar with 1 cup of milk.

Cut the chicken into bite-sized pieces and to the mixing bowl. Place the bowl in the refrigerator and allow to marinate for a half hour.

Heat vegetable oil in a pan over medium-high heat.

Remove the chicken from the milk and dredge in flour.

Fry the chicken in the oil, flipping the pieces halfway through. Remove from the oil and allow to rest for a few minutes on a paper towel lined plate.

In a medium mixing bowl, melt the butter. Combine the melted butter with the buffalo sauce. Add the fried chicken and toss in the buffalo sauce until all pieces are well coated.

Prepare a ranch corn salsa by combining the corn salsa and ranch in a bowl. Mix well.

Assemble the taco by placing the chicken on a corn tortilla. Top with the carrot and jalapeno slaw, and the ranch corn salsa.